I saw a photo in a cooking magazine featuring this savory tagliatelle tart with sausage meatballs and spinach, and it was like a delicious call for me… and here I am cooking this main course with you, definitely tempting and succulent.
For the pastry shell that wraps and contains the tagliatelle, I used a ready-made puff pastry fragrant and golden, but if you prefer a crunchier taste, use easy and less buttery shortcrust pastry!
Instead of spinach, use swiss chard or if you want a stronger taste, boil some chicory or another bitter-flavored green.
I confess I didn’t feel like making meatballs in the most classic sense with minced meat etc etc, so I made balls (actually ball…s) of salami but if you have time, prepare them perhaps with mixed minced meat bread soaked in milk, and a fine parsley chop.
°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°I have opened a recipe channel open to everyone and free on WhatsApp with no notifications and no sound, which you can subscribe to by clicking the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you’ll be able to read a sweet and a savory recipe!
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Follow me, this savory tagliatelle tart is really very tasty…
SAVORY TAGLIATELLE TART
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 40 Minutes
- Portions: 4 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for SAVORY TAGLIATELLE TART
- 1 sheet Puff Pastry
- 9 oz Egg Tagliatelle (fresh)
- 5 oz Spinach
- 1 clove Garlic
- 9 oz Mozzarella
- 5 oz Salami Meat
- to taste Extra Virgin Olive Oil
- to taste Parmigiano Reggiano (grated)
Tools for SAVORY TAGLIATELLE TART
#ADV
- Pan
Preparation for SAVORY TAGLIATELLE TART
Roll out the puff pastry in a rectangular pan lined with parchment paper.
Prick the bottom with a fork, then cover with another sheet of parchment paper and add dry legumes or ceramic baking beans for blind baking.
Bake in a preheated oven at 428°F for about 10/15 minutes, then remove the legumes and parchment paper.
With the salami meat, make small meatballs (not what I did, I recommend) and fry them for a few minutes in a pan without any other seasoning.
Clean the fresh spinach thoroughly and boil them in a small amount of salted water.
Drain them well and sauté in a pan with a little EVO oil and the crushed garlic clove.
Boil the tagliatelle al dente in salted boiling water, then drain and mix them with the spinach and salami meatballs.
Take the cooked tart shell and layer on it tagliatelle and some salami meatballs.
Add some slices of mozzarella and a little grated cheese.
Make another layer of tagliatelle adding again meatballs, mozzarella, and grated Parmigiano Reggiano.
Bake the savory tagliatelle tart again for about 15 minutes until the mozzarella is melted.
Serve immediately and enjoy your savory tagliatelle tart!
Annalisa
Tips and Notes
A dish that in my opinion could also be indicated with the variations I suggested above for a Sunday family lunch and to celebrate an event with relatives and friends because it’s good, easy, and impressive!
SEE ALSO PASTA CAKE WITH SAUCE
